Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fresh pea pods
1/2 c Unsalted butter
8 Green onions; thinly sliced
2 qt Chicken broth
2 tb Fresh tarragon; minced
16 Romaine lettuce leaves
1/2 c Creme fraiche
Salt freshly ground pepper
1 pn Sugar, optional
Fresh lemon juice
Creme fraiche
Fresh sprigs tarragon
Steamed fresh green peas

Snap ends and remove strings from pea pods. Melt butter in heavy large
saucepan over medium heat. Saute pods and onions until onions are
tender, about 5 minutes. Add broth and minced tarragon and bring to
boil. Reduce heat and simmer 15 minutes. Mix in romaine and simmer 5
minutes. Puree soup as finely as possible in batches in processor
using on/off turns, about 5 minutes. Strain through fine sieve into
bowl. Stir in 1/2 cup creme fraiche. Season with salt, pepper and
sugar or lemon juice if desired. Cool to room temperature. Cover and
refrigerate until well chilled, at least 4 hours. (Can be prepared 1
day ahead.) Just before serving, ladle soup into individual bowls.
Top with dollop of creme fraiche and fresh tarragon sprig. Garnish
with fresh peas if desired.

Browse by categories